Prepare your taste buds for a culinary adventure! The Ultimate Garlic Butter Shrimp Scampi Lasagna is not just a dish; it's an experience that marries the vibrant flavors of a classic shrimp scampi with the comforting, cheesy layers of a hearty lasagna. This recipe transforms weeknight dinners into a special occasion, offering a gourmet seafood pasta bake that's surprisingly approachable for any home cook.
Imagine plump, juicy shrimp, bathed in a rich garlic butter sauce, perfectly nestled between tender lasagna noodles. Each layer is generously coated in a luxurious, creamy white sauce, then blanketed with a generous mix of mozzarella and Parmesan cheese, baked until golden and bubbly. It’s a symphony of textures and flavors that will have everyone asking for seconds.
Why This Seafood Lasagna Will Become Your New Favorite
This isn't just another pasta dish; it's an elevated take on comfort food. Here's what makes this Garlic Butter Shrimp Scampi Lasagna truly special:
- Irresistible Flavor Profile: The zesty lemon and aromatic garlic butter perfectly complement the sweet shrimp, all balanced by the creamy, cheesy sauce.
- Elegant Yet Easy: Despite its impressive appearance and taste, the steps are straightforward, making it a perfect dish for entertaining or a lavish family meal.
- Hearty & Satisfying: It’s a complete meal in one pan, offering both the richness of pasta and the lightness of seafood.
- Customizable: Easily adapt it to your taste with additional vegetables or different cheese blends.
Mastering the Creamy White Sauce and Tender Shrimp
The success of this lasagna lies in two key components: the perfectly cooked shrimp and the velvety white sauce. For the shrimp, a quick sauté until just pink ensures they remain tender and succulent during the final bake, avoiding any rubbery texture. The creamy white sauce, or béchamel, is infused with the remnants of the garlic butter shrimp pan juices, plus a hint of lemon zest and Parmesan, creating a depth of flavor that is truly remarkable.
Ingredients for Your Decadent Lasagna
Gather these fresh ingredients to create your masterpiece:
- 1 pound large shrimp, peeled and deveined
- 9–12 lasagna noodles (no-boil or boiled)
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (optional, for a hint of heat)
- 1 tablespoon fresh lemon juice
- 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio), or seafood stock
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Zest of 1 lemon (for extra brightness)
Step-by-Step Guide: Crafting Your Ultimate Lasagna
Follow these simple instructions to create an unforgettable meal:
Step 1: Prepare Your Lasagna Noodles
Cook the lasagna noodles according to package directions until al dente, or if using no-boil noodles, prepare them as instructed. Drain, rinse with cold water to prevent sticking, and lay them flat on parchment paper or a clean surface. Set aside.
Step 2: Cook the Garlic Butter Shrimp Scampi
In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and crushed red pepper flakes (if using) and sauté for about 1 minute until fragrant. Be careful not to burn the garlic. Add the shrimp to the skillet and sauté for 2-3 minutes, just until they turn pink and are barely cooked through. Stir in the lemon juice and dry white wine (or seafood stock), and cook for another 2 minutes, allowing the liquid to reduce slightly. Remove the shrimp from the skillet and set aside in a bowl, leaving the pan juices in the skillet.
Step 3: Make the Creamy White Sauce
In the same skillet with the pan juices, sprinkle in the all-purpose flour. Whisk continuously for 1 minute to create a roux. Gradually pour in the whole milk and heavy cream, whisking constantly to prevent lumps. Continue to whisk until the sauce is smooth and begins to thicken. Season with salt, pepper, and the zest of 1 lemon. Let the sauce simmer gently for 5 minutes, continuing to whisk occasionally, until it reaches your desired thickness. Stir in the 1/2 cup of grated Parmesan cheese until melted and smooth. Remove from heat.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread about 1/2 cup of the creamy white sauce evenly over the bottom of the dish. Arrange a layer of lasagna noodles over the sauce, trimming if necessary to fit. Spoon one-third of the remaining white sauce over the noodles, then scatter one-third of the cooked shrimp evenly. Top with one-third of the shredded mozzarella cheese. Repeat these layers two more times, ending with a final layer of noodles, the remaining sauce, and the rest of the mozzarella and a sprinkle of extra Parmesan.
Step 5: Bake to Golden Perfection
Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly. If you want a deeper golden crust, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
Step 6: Rest and Serve
Once baked, remove the lasagna from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows the layers to set and makes for cleaner slices. Garnish with fresh chopped parsley and extra lemon zest, if desired. Serve hot and enjoy!
Tips for Lasagna Perfection
- Don't Overcrowd the Skillet: Cook shrimp in batches if necessary to avoid steaming instead of searing.
- Fresh Herbs Make a Difference: While dried herbs can be used, fresh parsley and lemon zest provide a brighter, more vibrant flavor.
- Adjust Spice: If you love heat, feel free to increase the crushed red pepper flakes. For a milder dish, omit them entirely.
- The Importance of Resting: Allowing the lasagna to rest after baking is crucial. It helps the layers settle, making for cleaner cuts and preventing the lasagna from falling apart.
For those who love to explore the world of pasta, understanding the different shapes and how they complement various sauces can elevate your cooking. Delve deeper into the fascinating variety of Italian pasta with Food Network's pasta guide.
Creative Variations to Try
- Add Green Power: Wilted spinach or chopped kale can be added to the shrimp layer for extra nutrients and color.
- Spice It Up: A pinch of cayenne pepper in the white sauce can add an extra kick.
- Cheese Adventures: Consider incorporating a touch of provolone or fontina into your cheese blend for different flavor nuances.
- Veggie Boost: Finely diced bell peppers or asparagus can be sautéed with the garlic for added texture and flavor.
This Ultimate Garlic Butter Shrimp Scampi Lasagna is more than just a meal; it's a testament to how simple ingredients can come together to create something truly spectacular. Enjoy the process of bringing this dish to life, and savor every forkful with friends and family!
FAQs
Can I make this shrimp scampi lasagna gluten-free?
Yes, you can! Simply substitute regular lasagna noodles with gluten-free lasagna noodles and ensure your all-purpose flour for the white sauce is also gluten-free. Most other ingredients are naturally gluten-free.
What type of shrimp is best for this recipe?
Large or jumbo shrimp (21/25 count or larger) are ideal for this lasagna. Make sure they are peeled and deveined. Fresh shrimp are always preferred, but high-quality frozen shrimp, thawed and patted dry, work wonderfully too.
How long does leftover shrimp lasagna last in the refrigerator?
Leftover Garlic Butter Shrimp Scampi Lasagna can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave until warmed through.
Is it possible to freeze this lasagna?
While it's possible, shrimp can sometimes become a bit rubbery after freezing and reheating. If you choose to freeze, assemble the lasagna but do not bake. Cover tightly with foil and plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before baking as directed.
Ultimate Garlic Butter Shrimp Scampi Lasagna
- Total Time: 70 minutes
- Yield: 8-10 servings 1x
- Diet: Pescatarian
Description
A decadent seafood pasta bake featuring succulent garlic butter shrimp, creamy white sauce, and cheesy lasagna layers.
Ingredients
1 pound large shrimp, peeled and deveined
9–12 lasagna noodles (no-boil or boiled)
4 tablespoons unsalted butter
1 tablespoon olive oil
6 cloves garlic, minced
1 teaspoon crushed red pepper flakes (optional, for a hint of heat)
1 tablespoon fresh lemon juice
1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio), or seafood stock
2 cups whole milk
1 cup heavy cream
2 tablespoons all-purpose flour
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese, plus more for topping
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Zest of 1 lemon (for extra brightness)
Instructions
Step 1: Prepare Your Lasagna Noodles: Cook the lasagna noodles according to package directions until al dente, or if using no-boil noodles, prepare them as instructed. Drain, rinse with cold water to prevent sticking, and lay them flat on parchment paper or a clean surface. Set aside.
Step 2: Cook the Garlic Butter Shrimp Scampi: In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and crushed red pepper flakes (if using) and sauté for about 1 minute until fragrant. Be careful not to burn the garlic. Add the shrimp to the skillet and sauté for 2-3 minutes, just until they turn pink and are barely cooked through. Stir in the lemon juice and dry white wine (or seafood stock), and cook for another 2 minutes, allowing the liquid to reduce slightly. Remove the shrimp from the skillet and set aside in a bowl, leaving the pan juices in the skillet.
Step 3: Make the Creamy White Sauce: In the same skillet with the pan juices, sprinkle in the all-purpose flour. Whisk continuously for 1 minute to create a roux. Gradually pour in the whole milk and heavy cream, whisking constantly to prevent lumps. Continue to whisk until the sauce is smooth and begins to thicken. Season with salt, pepper, and the zest of 1 lemon. Let the sauce simmer gently for 5 minutes, continuing to whisk occasionally, until it reaches your desired thickness. Stir in the 1/2 cup of grated Parmesan cheese until melted and smooth. Remove from heat.
Step 4: Assemble the Lasagna: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread about 1/2 cup of the creamy white sauce evenly over the bottom of the dish. Arrange a layer of lasagna noodles over the sauce, trimming if necessary to fit. Spoon one-third of the remaining white sauce over the noodles, then scatter one-third of the cooked shrimp evenly. Top with one-third of the shredded mozzarella cheese. Repeat these layers two more times, ending with a final layer of noodles, the remaining sauce, and the rest of the mozzarella and a sprinkle of extra Parmesan.
Step 5: Bake to Golden Perfection: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly. If you want a deeper golden crust, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
Step 6: Rest and Serve: Once baked, remove the lasagna from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows the layers to set and makes for cleaner slices. Garnish with fresh chopped parsley and extra lemon zest, if desired. Serve hot and enjoy!
Notes
For an extra burst of flavor, try marinating the shrimp in a little extra lemon juice and garlic powder for 15 minutes before cooking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 180mg
